Does your family love banana bread as much as mine does? It’s such a great snack to have handy, and my girls love it in their lunches. I’ve been baking it for years, and just the other day I realized I’ve never shared my tried and true recipe with you all. It’s my no-fail, always-works, so-yummy banana bread recipe with lots of delicious, natural ingredients. You can bake it with traditional brown sugar, or try it with my new favourite sweetener: Lantic-Rogers Organic Coconut Sugar.
Coconut sugar is a 100% natural sweetener, it doesn’t contain any artificial flavours or preservatives and it’s not chemically altered in any way.
With its rich and delicious caramel note, it tastes absolutely wonderful in a thick slice of my favourite banana bread. Coconut sugar is also free of artificial flavours or preservatives, so I feel good serving it to my kiddos! Banana bread is one of my favourite things to throw in their school lunches to eat with slices of cheese, meat, fruit and veggies.
You can find this new nature inspired sweetener at Loblaws. Get your coupon from Save.ca right here and make sure to check out great recipes at http://www.lantic.ca/en/sweetenersredefined/.
I’ve been loving using coconut sugar as a brown sugar substitute in baking; especially in this banana bread recipe. It has a very similar taste to brown sugar, but perhaps slightly richer. The only other difference I notice is that it turns my banana bread a deeper caramel colour than usual, which I think makes it look extra delicious!
The perfect partner to a fresh slice of banana bread? A DIY latte sweetened with Smart Sweetener Blend Sugar + Stevia. I love that I can sweeten my coffee with this all natural product, but cut the calories by up to 50%.
You can also use Smart Sweetener Blend Sugar + Stevia as a substitute in baking – for every cup of sugar in recipes, simply replace with ½ cup of Sugar + Stevia Blend.
Here’s how to make our family’s favourite, simple banana bread (you can find the printable recipe at the end of this post):
First, cream together 2 large mashed bananas, 1/4 cup melted butter, 1 cup Lantic-Rogers Organic Coconut Sugar, 1 large egg and 1 tsp vanilla extract.
Mix in 1 3/4 cups all purpose flour, 1 tsp baking soda, and 1/4 tsp salt. (I’m a very lazy baker and don’t usually pre-mix my dry ingredients in advance.)
Finally, fold in 3/4 cups of milk.
Pour the batter into a 9 x 5″ bread pan and bake in the oven at 350 degrees F for about 45 minutes (or until a toothpick can be inserted and comes out clean). Serve warm with butter and enjoy!
Here’s the recipe:
- 2 large mashed bananas
- ¼ cup melted butter
- 1 cup Rogers Lantic Coconut Sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- Cream together the mashed bananas, butter, coconut sugar, egg and vanilla.
- Mix in the flour, baking soda and salt.
- Fold in the milk.
- Pour into a 9 x 5" bread pan and bake at 350 degrees F for about 45 minutes or until an inserted toothpick comes out clean.
Disclaimer: This post is sponsored by Lantic-Rogers. As always, all of the opinions here are my own.
We love banana bread in our house! And I have some coconut sugar that needs to be used so I’m excited to try this!
That is so perfect! You will have to let us know how you enjoy it.
The bananas in our freezer have been calling my name, and I’m so happy this is how I will now be using them! Finding natural sweeteners to use in recipes for my family is so important to me and I’m excited to try out this coconut sugar.
For this recipe do you think that very ripe bananas would still be good? I don’t like seeing them go to waste so I throw them in the freezer once they are mostly brown. Also is there a milk alternative that you prefer to use?
And PS this banana bread is simple delicious looking!
That is so perfect that you can use up your bananas! Definitely try your bananas in the freezer, there is no need to waste them.
Christina likes to use almond milk or coconut milk as an alternative:)
Warm from the oven and so delicious. I only had a banana and a half, but it still came out great. I added 1/2 chopped walnuts too. I used organic coconut milk, organic coconut sugar and organic bananas and organic eggs. I am trying to use other than all purpose flour. Suggestions? Would other flours work or could I at least substitute some of the allpurpose with something else? Thank you for this really good recipe.
Christina is so thrilled that you enjoy the recipe. It’s definitely one of her favs too! As far as a substitute flour Christina has only used what’s in the recipe. You could try a gluten free flower replacement as see how that goes. Let us know 🙂
I love banana, so I think this bread is great. But how many banana did you use?
Hey Adelaide, Christina used two large bananas 😀
This is a great, easy recipe and it’s now my go-to banana bread! I use almond milk and add walnuts 🙂
Tried this recipe tonight – it was super-easy and turned out really well – very moist and yummy. Tweaks: I don’t like cakes that are too sweet so I reduced the coconut sugar to 3/4 cup. But after making it, I think 1 cup coconut sugar as per recipe would have been fine for my tastebuds. I also added 1/2 cup chopped walnuts on the top. Will be making this again, maybe with chocolate chips next time. 🙂